Baja Beach Tacos With Tequila-Lime Salsa
Serves: 6
Amie Torphy
1 January 1970
Based on User reviews:
51
Spice
60
Sweetness
53
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Sea Salt4 tbsps
Olive Oil1 tbsp
Cilantro (chopped)2 tbsps
Serrano (minced)60 g
Tequila1 cup
Tomatoes (diced)1 cup
White Onion (diced)Directions:
1
Grill each fillet until it begins to flake
2
Prepare an outdoor grill on medium to high heat
3
Season the sole fillets with the sea salt and brush the fillets with olive oil
4
Lay out each grilled tortilla
5
Place each leaf of iceberg on top of the tortilla
6
Layer the grilled sole on next
7
Place the cooked lobster meat on each taco
8
Then sprinkle on the epazote and serranos over each taco
9
Add tomato slices and scallions in layers
10
Spoon the Tequila-Lime Salsa over each taco
11
Fold the leaves and tortilla around the filling and serve
12
In a mixing bowl, combine all of the ingredients
13
Season with the salt
14
Refrigerate 30 minutes before use
15
Yield: about 3 cups of salsa
16
Remove from the grill